Recipes

Form the cream cheese into the shape of a pineapple. Just pat down all around the edges and it will naturally go into the oval shape you want. If using scallion tops, cut into ribbons to resemble the “leaves” of a pineapple. Or just cut chives and tuck under the top of your oval. The tops of leeks look most authentic and you can cut the tops diagonally to resemble real pineapple leaves. Lift up the top of the “pineapple” and tuck underneath just about an inch to secure. This will be the pineapple top.

Spread the Pineapple Pepper Jelly evenly over the cream cheese. Arrange the wheat thins all around the edge of the pineapple and criss-cross more wheat thins diagonally as shown. Press the wheat thins down into the cream cheese so they stay upright.

Your guests can “dig in” with the wheat thins to scoop up the jelly/cream cheese mixture. Serve with extra wheat thins. Enjoy!

This is a last minute assembly project! Don’t do it too far in advance or your wheat thins will get soggy in the cream cheese. We recommend doing the pineapple “form” in advance (you can do it days ahead if you wish) on wax paper – keep in the refrigerator until about a half hour before you want to serve it.

Sift together first 3 ingredients; stir in oats and brown sugar. Cut in butter until crumbly; pat 2/3 of the crumbs in 11 x 7 x 1½ inch pan. Spread with jam; top with remaining crumbs. Bank in 375 degree oven about 35 minutes. Cool and cut in squares.

Mash fruit in bowl with yogurt and conserve. Mix in whipped topping and blend thoroughly. Spoon into pie crust and freeze at least 4 hours. Thaw slightly before serving. Any flavor conserve or jam may be used with a complimentary fruit.

Saute the chicken in 3 tbsp oil until no longer pink on the inside. Remove to platter and put in warm oven. Combine balance of ingredients while chicken is cooking, pour into sauce pan and stir over low heat until the sauce is heated through and has reduced somewhat. Remove chicken from oven and add to heated sauce mixture.

For a thicker, richer sauce you can use cream instead of milk and “regular” sour cream instead of “lite,” but I find the sauce is delicious and “guilt free” with the listed ingredients. Serve with a simple rice pilaf and your favorite vegetable.

Combine first 4 ingredients in large bowl. Mix well and season with salt/pepper to taste. Form into small meatballs. (Or BUY a good quality pre-made meatball!)

Brown meatballs in large skillet over medium heat. Drain off excess fat. Combine chutney and jelly in small bowl to blend and then add to skillet with meatballs. Cook until heated through, stirring often. Transfer to fondue pot or chafing dish and serve warm.

Squeeze the lemon and reserve the juice in a bowl. Grate half the lemon and add zest to the juice in the bowl. Add remaining ingredients (except salmon) and mix thoroughly.

Preheat broiler and adjust rack to about 6 inches below flame. Spread about 3 tablespoons sauce over the salmon and broil about 4 minutes. Turn and broil 3 – 4 more minutes until done. Place on service tray.

Spread inside of cap with a little olive oil. Place cap on hot grill, inside facing down. Cook 6-8 minutes. Then spread top side of cap with a little olive oil and turn mushroom caps over and continue to cook.

Spread 2 ounces (about 1/4 jar) Smokin’ Garlic Tomato evenly over the insides of the caps. Divide the shredded cheese evenly and sprinkle inside the caps. Continue cooking until the mushrooms are done and the cheese has melted.

Serve one per person as a sit-down appetizer or cut into wedges and serve as cocktail snacks.